It’s our last day in Vegas, so I’ll be brief so I can take advantage of the last bit of our vacation. I’m super excited to be back to the kitties tomorrow, although I did love it here a lot more than I thought I would!
I actually have a stash of these cookies with us here in Vegas, and they’ve been a great little pick-me-up when we don’t have time to go get a snack, and I’ve been eating them first thing in the morning when we’ve got a ways to go to get to another hotel/casino for our breakfast. Go make them – they are fantastic!
Believe it or not, I don’t think I’ve ever posted an oatmeal cookie of any sort here on cooking ala mel. What?! I love oatmeal cookies! I had to quickly remedy this, and what better way to do so while also using up some of my too ripe bananas that I always have on hand? This is definitely not your standard oatmeal cookie, which would definitely have to be plain chocolate chip or oatmeal raisin (I love both, personally), but it’s just as delicious!
I added some almond meal to give these more protein and keep them gluten free, which results in a cookie that will definitely hold you over throughout the day, whether you have it for breakfast or for a snack! Coconut oil gives some healthy fats (and it doesn’t add much of a coconut taste, really), and dark chocolate because.. duh. These cookies are sweetened entirely with bananas, so you’re not getting any refined sugar! Always a good thing in my book.
Do you like classic oatmeal cookies? Are you more of a chocolate chip or raisin fan, or would you rather them be plain?
- 1 cup almond meal (I use Trader Joe's)
- 1 cup oats (for gluten intolerance, make sure they are certified GF)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup overripe bananas, mashed (from 2-3 medium bananas)
- 1/3 cup coconut oil
- 1 egg
- 1 tsp vanilla extract
- 1 cup dark chocolate chips
Preheat the oven to 350ºF, and line 2 baking sheets with parchment paper.
In a medium bowl, stir together the oats, almond meal, baking soda, and salt. Set aside.
In a large bowl, mash the bananas, and beat with the coconut oil until light and fluffy. Stir in the egg and vanilla extract, until smooth.
Add the oat mixture to the banana mixture, stirring until well combined. Fold in the chocolate chips.
Place the bowl of dough in the fridge to chill for about 20 minutes, until the dough has firmed up a bit.
Once chilled, using a small cookie scoop, scoop 2 mounds of dough for each cookie, pressing them together, and place 7 on each cookie sheet. Press down lightly with the palm of your hand.
Bake at 350ºF for 15-18 minutes, until golden around the edges. Allow to cool slightly on the baking sheets before removing to a wire rack to cool. Store leftovers in an airtight container.